Spanish Rice with Chicken, Sausage, and Prawns
Recipe GLPRa8b1dcf791fc92
A vibrant one-pan Spanish rice dish loaded with tender chicken breast, sliced chicken sausage, succulent prawns, and a colorful medley of fresh vegetables. Infused with aromatic garlic, onions, green chillies, and warm spices like cumin and turmeric, this dish combines tomato puree and sauce for depth of flavor. Perfect as a balanced main course that brings together protein and vegetables in every bite.
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Ingredients
1 cup long-grain white rice
1/2 chicken breast, cut into bite-sized pieces
2-3 chicken sausages, sliced into 1/2-inch pieces
6-8 large prawns
1 medium onion, chopped
1 tbsp finely minced garlic
1-2 green chillies, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup diced carrots
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
1/2 cup cooked beans or canned beans, drained
4 tbsp tomato puree
2 tbsp tomato sauce
2 tbsp olive oil
1 1/2 tsp salt, or to taste
1/2 tsp red chilli powder
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp vinegar
1 tsp mixed dried herbs
2 cups water
Directions
Rinse the rice under cold running water until the water runs clear. Soak the rice in fresh water for 15-20 minutes, then drain well.
Heat the olive oil in a large pan or shallow pot over medium heat. Add the minced garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Add the chopped onion and green chillies to the pan. Sauté until the onion becomes translucent and soft, about 3-4 minutes.
Increase the heat to medium-high and add the chicken breast pieces to the pan. Sear the chicken on all sides for 2-3 minutes until the surface is lightly browned. Reduce heat to medium-low, cover the pan with a lid, and cook for an additional 2-3 minutes until the chicken is cooked through (internal temperature of 165°F).
Add the sliced chicken sausages to the pan and cook, stirring occasionally, for 3-4 minutes until the sausages are heated through and lightly browned.
Stir in the salt, red chilli powder, ground cumin, and ground turmeric. Mix well to coat all the meat and vegetables evenly with the spices.
Pour in the vinegar and stir thoroughly to combine.
Add the drained rice to the pan and gently stir for 2-3 minutes, coating the rice grains with the oil and spices. Be careful not to break the rice.
Add the diced bell peppers, carrots, corn, peas, and beans to the pan. Gently mix to distribute the vegetables evenly throughout the rice.
Stir in the tomato puree and tomato sauce, mixing well until the rice and vegetables are evenly coated.
Add the prawns to the pan and mix gently to distribute them throughout.
Pour in the 2 cups of water and stir well to combine.
Sprinkle the mixed dried herbs over the top and stir to incorporate.
Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the pan tightly with a lid, and cook undisturbed for 15-20 minutes until the water is absorbed and the rice is tender. The prawns are done when they turn pink and opaque throughout (internal temperature of 165°F).
Turn off the heat and let the rice rest, covered, for 4-5 minutes. Remove the lid and fluff the rice with a fork to separate the grains.
Serve the Spanish rice hot, dividing evenly among four plates or bowls.
